Gobi Paratha Recipe
Ingredients
For the dough:
- 1 cup wheat flour
- 1/2 cup all-purpose flour
- 3 tablespoons oil
- Salt to taste
For the stuffing:
- 2 cups finely chopped cauliflower
- 1/2 cup chopped coriander leaves
- 3/4 teaspoon finely chopped ginger
- 1 chopped green chili
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 3/4 teaspoon red chili powder
- A pinch of asafoetida
- 1 teaspoon cumin seeds
- Salt and oil as needed
Instructions
Prepare the dough:
- Mix the wheat flour, all-purpose flour, salt, and oil in a bowl.1 cup wheat flour, 1/2 cup all-purpose flour, 3 tablespoons oil
- Add warm water and knead a soft dough.
- Let the dough rest for at least 1 hour.
Prepare the stuffing:
- Grate or finely chop the cauliflower.2 cups finely chopped cauliflower
- Heat a pan and add cumin seeds, asafoetida, ginger, and green chili. Fry for a minute.3/4 teaspoon finely chopped ginger, A pinch of asafoetida, 1 teaspoon cumin seeds, 1 chopped green chili
- Add the grated cauliflower and fry for a minute.2 cups finely chopped cauliflower
- Stir in turmeric powder, red chili powder, garam masala, coriander leaves, and salt.1/2 cup chopped coriander leaves, 1/4 teaspoon turmeric powder, 1/2 teaspoon garam masala powder, 3/4 teaspoon red chili powder, Salt to taste
- Cook over high heat, stirring constantly, until the cauliflower softens and reduces in volume. Transfer to a bowl and let it cool.
Make the parathas:
- Divide the dough into balls of big gooseberry size.
- Roll the balls into small chapattis (puris).
- Place at least 2 tablespoons of the stuffing in the center of each chapatti.
- Fold the edges of the chapatti towards the center to form a small bag. Pinch the edges to seal.
- Roll the sealed chapatti gently.
- Heat a tawa (griddle) and add a little oil. Cook the paratha on both sides until golden brown.
- Serve hot with raita, curd, or pickle. Enjoy your delicious Gobi Parathas!